Gluten Free Rhubarb and Apple Crumble with Homemade Custard

The UK has been experiencing a bit of a cold snap over the last week and as temperatures have continued to plummet I have found myself drawn to warming comfort foods.

Although it is not quite peak-rhubarb season until about April, rhubarb is available as early as February and I recently spotted some beautiful pink rhubarb at my local fruit and veg stall which made my mouth water. I think people often don’t know what to do with rhubarb, but one of the simplest ways to cook it is in a crumble – and you can’t really go wrong with the classic combination of Rhubarb and Apple.

crumble 4

For most recipes, it is essential to sweeten rhubarb with a little sugar, but not so much that it begins to lose all its sharpness. If cooked properly, rhubarb should be that perfect balance between sweet and sour – be careful too, not to cook the rhubarb for too long as it can lose it shape become mush.

Crumble

I topped my crumble with gluten free oats, but if you struggle to tolerate gluten free oats, you could try buckwheat flakes, quinoa flakes or flaked almonds instead.


 Ingredients

For the filling:
400g pink rhubarb, cut into thumb size pieces
300g Bramley apples, peeled and sliced
100g caster sugar

For the crumble topping:
75g unsalted butter
250g all-purpose gluten free flour (I used Schär Mix It! Universal)
50g caster sugar
A handful of gluten free oats, buckwheat flakes, quinoa flakes or flaked almonds

Custard:
1 tsp Cornflour
1 Egg Yolk
1 tsp Vanilla Extract
20g Caster Sugar
150ml Double Cream
100ml Milk

Method

1) Preheat the oven 200 Degrees C/180 Fan/Gas Mark 6.

2) Place the rhubarb and caster sugar into a heavy bottomed pan. Heat the ingredients over a low to medium heat until the rhubarb starts to release its juices, but holds its shape.

2) Add the slices of apple to the pan and stir until the apple is coated with the rhubarb juice. Pour the fruit into the baking dish and set aside while you make the crumble topping.

3) To make the crumble topping, mix together the flour and sugar then rub in butter until you are left with a breadcrumb like texture.

4) Spoon the crumble mixture over the fruit filling, ensuring it is completely covered. Top with gluten-free oats (or one of the alternatives listed above), then bake in the preheated oven for 30 minutes until the topping is golden brown.

5) To make custard: place the cornflour, egg yolk, sugar, and vanilla extract into a heavy bottomed pan and give the ingredients a quick whisk. Add milk and cream then place the pan over a medium heat. Continuously whisk the mixture to help it thicken and to stop the custard burning – do not let it boil.

6) Once the custard has thickened remove the pan from the heat and serve.

crumble 2

I love seeing your take on my recipes, so remember to share a snap of your crumbles over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

 

Gluten Free Sticky Toffee Pudding

Welcome to my first ever blog post!

This August I will have been on a gluten free diet for two years; from day one I refused to be restricted by my diet and was determined to enjoy every little bit of what I eat. I believe that it’s possible to enjoy food and to eat everything I used to eat before but that it often just takes a little bit of experimenting to get things right. I spend the majority of my spare time developing gluten free recipes and testing my bakes on my friends who always tell me that I should share my recipes, so that leads me to the blog!

I thought long and hard about the first recipe I would share, it needed to be a recipe goes down well every time I make it – it had to be my Sticky Toffee Pudding recipe.

I have tried and tested this recipe many times, and on gluten eaters! They thought it tastes every bit as good as a “normal” sticky toffee pudding – so if you’re on a gluten free diet, and you feel like you are missing out on real puddings, give this recipe a try. I promise you won’t be disappointed!

Gluten Free Sticky Toffee Pudding – GF/DF options

Serves 8

Ingredients
Sponge:
150g Chopped Dates
200ml Strong Black Tea
150g Butter
150g Dark Brown Muscovado Sugar
150g Self Raising Gluten Free Flour (I used Doves)
2 Free Range Eggs

Sauce:
50g Light Brown Muscovado Sugar
50g Butter
120ml Double Cream
1tbsp Black Treacle
1 tbsp Golden Syrup

Can I make this recipe dairy free?
Sure! Swap the butter and cream from dairy free alternatives.

Method

1. Heat the oven to 200 degrees C (180 Fan oven/Gas Mark 6)

2. Grease 2 glass dishes with butter (I used 2 glass dishes because that’s what I had lying around but you could use just one big glass dish or a cake tin, you may need to adjust the cooking time to ensure the sponge is cooked through).

3. Soak the dates in the tea and set aside to cool.

4. Cream the butter and sugar until light and fluffy, making sure you’ve worked out any of the lumps in the brown sugar. Add the eggs and flour then mix until all the ingredients are fully combined.

6. When adding the dates it entirely up to you whether to blend them or leave them chunky – I like to blend the tea and dates into a paste but either way is absolutely fine. Add the dates and tea into the sponge batter and mix until fully combined, then spoon the mixture into the prepared dishes and smooth it out with a spatula.

7. Bake in a preheated oven for approximately 25 – 30 minutes. To check the sponge is cooked through, test the middle with a skewer, if it comes out clean the sponge is cooked.

8. To make the sauce place the sugar, golden syrup, treacle and butter in a pan over a low heat. Once the butter has melted stir in the double cream.

9. Drizzle the sauce over a slice of the pudding to serve!